I love toasted whole grains, it brings out their best flavours when making baked goods. I was very excited to receive a care package from Rogers Foods, a local grains company. I’ve always liked using Rogers flours, especially their whole rye flour and unbleached all-purpose flour. As a baker, I always bake with unbleached flour whenever possible, especially with breads. Rogers No Additive Unbleached All Purpose Flour is a solid choice when it comes to baking cookies, loafs, and in this case scones. For this recipe, I add their 100% Whole Grain Whole Wheat Flour as well as Porridge Oats Ancient Grain Blend (I toasted it before adding in). These toasted whole grain scones are a delicious wholesome alternative to traditional scones!
- 1 cup oats with ancient grain blend
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup plus 2 tbsp brown sugar
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter, cold, cut into small cubes
- 1/2 cup dried cherries
- 1 large whole egg, plus 1 large egg yolk
- 1/2 cup whipping cream, plus 1 tablespoon
- coarse sugar, for sprinkling
- Preheat oven to 325 F / 170 C. Toast oats and grain blend for 10-15 minutes until fragrant. Let cool.
- In a large bowl whisk together toasted grains, flours, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until it resembles pea sized pieces.
- Whisk together the whole egg with the whipping cream. Add cream mixture into flour mixture, using a rubber spatula, fold in and incorporate the crumbs until the dough just comes together.
- Turn out the dough onto a lightly floured surface, gently pat the dough into a log of 3" x 12". Cut into 8 triangles. Place onto a parchment lined baking tray, freeze the scones until firm, for about 1 hour or overnight.
- Preheat oven to 375 F / 190 C. In a small bowl, whisk together the egg yolk and 1 tablespoon of whipping cream. Brush the top the scones with egg wash, sprinkle generously with coarse sugar, or granulated sugar.
- Bake for 25-30 minutes, rotating the pan halfway, until the tops are golden.
The scones are just as tender as if using all white flour. Toasting the grains added a nice toasty, nutty flavour and texture, while making them healthier. Rogers Porridge Oats Ancient Grain Blends contains a healthy mix of large flake oats, rye, barley, spelt and Khorasan flakes, oat bran, millet, flaxseed and quinoa flakes. Though I have not made porridge with it before, it worked very well in this scone recipe. If you don’t have a blend of whole grains on hand, you can also substitute it with large flake rolled oats. I have used a dried sweetened sour cherries, you can easily substitute it with other dried fruits of your choice.
Other whole grain recipes on the blog:
- Toasted Buckwheat and Chopped Chocolate Sablés
- Toasted Rye Raspberry Rhubarb Pie
- Whole Wheat Country Hearth Bread
- Whole Wheat Sandwich Loaf with Oats and Pecans
- No-knead Pine Nut Cherry Harvest Bread
I also got a bag of Rogers 5 Grain Granola that I have loved even before receiving the care package. It is so delicious! I love using quality local products whenever I can. I use Rogers flours very often in the professionally as well as at home, their quality have always been very good. Thank you Rogers Foods for the sampler package of their signature products!
Disclaimer: This is NOT a sponsored post. All opinions are my own.